Cotechino with lentils is an essential dish on Italian tables on New Year’s Eve. This tradition, rooted in ancient Rome, symbolizes prosperity and luck for the new year. Lentils, with their shape reminiscent of small coins, represent the hope of wealth and abundance. In fact, it’s said that eating them at midnight, just as the new year begins, increases the chances of becoming rich!
But since no one ever got rich with midnight cotechino and lentils on New Year’s Eve, why wait until New Year’s to enjoy such a good and delicious dish?
This year, we offer you a tasty and original variation that will win you over: cotechino in crust with sweet and sour lentils. Imagine the crunchiness of puff pastry enclosing a rich and flavorful filling: the soft and succulent cotechino perfectly matches with the sweet and sour lentils, adding a note of freshness and originality. An explosion of flavors and textures that will win you over at the first bite!
Lentils, usually served in a stew, in this recipe are wrapped in the pastry along with the cotechino and gain a new dimension thanks to the sweet and sour note that balances the saltiness of the cotechino and cleanses the palate. A harmony of flavors truly irresistible!
A recipe easy to prepare but with a great impact, perfect for a family Sunday lunch or a special dinner with friends.
Follow our step by step recipe and get ready to amaze your guests!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Steaming, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, New Year's Eve
- Energy 1,602.00 (Kcal)
- Carbohydrates 47.03 (g) of which sugars 2.08 (g)
- Proteins 60.93 (g)
- Fat 130.77 (g) of which saturated 2.18 (g)of which unsaturated 12.00 (g)
- Fibers 5.64 (g)
- Sodium 3,399.72 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cotechino (Fresh)
- 1 puff pastry
- 1 cup lentils (Precooked)
- 1/4 cup water
- 2 teaspoons balsamic vinegar
- 1 teaspoon brown sugar
- 1 drizzle extra virgin olive oil
- 1 pinch black pepper
- to taste salt
- 4 leaves bay leaves
- to taste sesame seeds (White and black)
- 1 onion
Tools
- 1 Steamer Vention
- 1 Blender
- 1 Cutting Board
Steps
To prepare the cotechino, start by pricking the casing with a toothpick at several points across the surface. This step is crucial to prevent the cotechino from bursting during cooking due to internal pressure. Then, proceed with cooking. If you have a steamer, place the cotechino inside and add some bay leaves to the water for flavor. Alternatively, you can cook it in boiling water: submerge the cotechino in a pot with cold water, add the bay leaves (if desired), and bring to a boil. In both cases, the cooking should continue on low heat for at least 3 hours, ensuring that the cotechino is always completely submerged in water.
While the cotechino cooks slowly (remember, it takes at least 3 hours!), we can prepare the sweet and sour lentils. Make them well in advance to allow them to cool properly and proceed calmly with the rest of the recipe.
Finely chop the onion and let it soften in a pan with a drizzle of extra virgin olive oil and a tablespoon of water. Add the precooked lentils, deglaze with balsamic vinegar, and add the brown sugar. Stir and let cook until the vinegar has evaporated. Taste and adjust the salt.
Once the sweet and sour lentils are ready, let them cool completely. This step is important to prevent the heat from ruining the puff pastry when we fill the cotechino. At this point, transfer them to a glass of an immersion blender and pulse until you get a smooth and velvety cream. If you prefer a more rustic filling, you can blend only half of the lentils, leaving some whole for a touch of crunchiness. You’ll get an irresistible sweet and sour lentil cream, perfect to accompany the cotechino.
Transfer the lentil cream to a bowl and set aside until ready to use.
When the cotechino is cooked, drain it and let it cool slightly. Meanwhile, carefully unroll the puff pastry on a baking sheet lined with parchment paper. Spread half of the lentil cream evenly over the pastry surface, leaving a border of about 3/4 inch free.
Remove the cotechino skin and place it on the puff pastry, on top of the lentil layer. Cover the cotechino with the remaining lentil cream, spreading it evenly.
Now, roll the puff pastry around the cotechino, slightly overlapping the edges. Press well with your fingers to seal the closure and fold the ends downwards.
After wrapping the puff pastry around the cotechino, beat a whole egg in a small bowl and, using a kitchen brush, brush the entire surface of the cotechino in crust. This step will give the puff pastry a golden color and increased crunchiness during baking.
To make your cotechino in crust even more inviting and appetizing, sprinkle the surface with white and black sesame seeds and chia seeds. You can also add other seeds as desired, such as poppy or sunflower seeds. The seeds, in addition to decorating the cotechino, will add a crunchy touch and a pleasant contrast of flavors.Bake the cotechino in crust in a preheated oven at 350°F and bake for about 30-40 minutes, or until the puff pastry is golden brown and crisp. The cooking time may vary slightly depending on the oven, so I recommend checking the cotechino from time to time and adjusting accordingly.
Once cooked, remove the cotechino in crust from the oven and let it rest for about ten minutes covered with a sheet of aluminum foil or a cotton napkin. This will allow the flavors to settle and the cotechino to firm up slightly, making it easier to slice.
After the resting time, cut the cotechino in crust into slices about 1-1/4 to 1-1/2 inches thick, as shown in the photo on the right. Serve the cotechino in crust hot, accompanied by a side dish of your choice. Enjoy your meal!
Plate the slices of cotechino in crust on a serving platter. You can accompany the cotechino with a side dish of your choice, such as mashed potatoes, roasted vegetables, or salad.
Garnish the plate with a few fresh parsley leaves for a touch of color and fragrance. Serve the cotechino in crust while still hot and enjoy it in good company!
Tips, Storage, and Variations for the Cotechino in Crust:
Here are some tips for storage and variations on the theme of cotechino in crust with sweet and sour lentils:
Storage:
In the fridge:
Cotechino in crust can be stored in the refrigerator for 2-3 days, sealed in an airtight container or wrapped in plastic wrap.
In the freezer:
You can also freeze the cotechino in crust, either cooked or raw. If freezing it cooked, let it cool completely before placing it in a freezer-safe container.
To defrost, leave it in the fridge overnight or heat it directly in the oven at low temperature.
Reheating:
To reheat cotechino in crust, you can use a traditional oven at 350°F for about 10-15 minutes, or a microwave on low power for a few minutes.
Variations:
Puff pastry:
You can replace the puff pastry with shortcrust pastry for a more rustic and crumbly result.
Lentils:
If you don’t have canned lentils, you can use dried ones, remembering to cook them in advance. You can also vary the type of lentils, using Castelluccio lentils or Beluga black lentils.
Sweet and sour:
You can personalize the sweet and sour note of the lentils by adding other ingredients, such as raisins, pine nuts, diced apples, or grated orange zest.
Spices: For an extra aromatic touch, you can add spices to the filling, such as cinnamon, cloves, or nutmeg.
Presentation:
You can let your creativity run free in the presentation of the cotechino in crust. For example, you can create decorations with leftover puff pastry or serve it with a mustard or mostarda-based dipping sauce.
I hope these tips are helpful!
Wine Pairing for Cotechino in Crust:
To accompany cotechino in crust with sweet and sour lentils, I recommend a lively and slightly sparkling red wine, such as a Lambrusco di Sorbara or a Bonarda. The effervescence and freshness of the wine will help cleanse the palate and balance the richness of the cotechino, while the fruity note will pair well with the sweet and sour of the lentils.
To accompany cotechino in crust with sweet and sour lentils, I recommend a lively and slightly sparkling red wine, such as a Lambrusco di Sorbara or a Bonarda. The effervescence and freshness of the wine will help cleanse the palate and balance the richness of the cotechino, while the fruity note will pair well with the sweet and sour of the lentils.
FAQ (Questions and Answers)
Can I use dried lentils instead of canned ones?
Yes, of course! If you prefer to use dried lentils, remember to soak them in cold water for at least 2 hours before cooking. Then, cook them in boiling water for about 30-40 minutes, or until tender.
What kind of puff pastry should I use?
You can use ready-made rectangular puff pastry, which is easily found in supermarkets. Make sure it’s of good quality for a crispy and fragrant result.
Can I prepare the cotechino in crust in advance?
Sure! You can prepare cotechino in crust with sweet and sour lentils the day before. Once cooked, let it cool completely and store it in the fridge, wrapped in plastic wrap. When ready to serve, reheat it in the oven at 350°F for about 10-15 minutes.
How can I prevent the puff pastry from breaking during cooking?
To prevent the puff pastry from breaking, it’s important to handle it gently. Also, make sure to seal the edges well when wrapping the cotechino so that the filling does not leak out during cooking.
What other seeds can I use to decorate the cotechino in crust?
In addition to sesame and chia seeds, you can use poppy seeds, sunflower seeds, flax seeds, or even chopped nuts, such as walnuts, hazelnuts, or almonds.
What can I serve with cotechino in crust?
Cotechino in crust with sweet and sour lentils pairs perfectly with side dishes such as mashed potatoes, roasted vegetables, mixed salad or sautéed spinach.
Can I freeze the cotechino in crust?
Yes, you can freeze cotechino in crust either cooked or raw. If frozen cooked, remember to defrost it in the refrigerator overnight before reheating.
How can I make the lentil filling creamier?
If you want a creamier lentil filling, you can add a tablespoon of fresh cream or ricotta when blending the lentils.
Is there a vegetarian version of this recipe?
Sure! You can replace the cotechino with a vegetable loaf made from lentils, chickpeas, or vegetables. The rest of the recipe remains the same.
